Sweet Corn and Zucchini Pie
A savory pie filled with fresh corn, zucchini, and a blend of cheeses, baked to perfection.
Servings: 6 servings
Equipment
- Large Skillet
- Mixing Bowl
- Pie Dish
Ingredients
Ingredients
- 4 tablespoons Butter
- 1/2 cup Yellow Onion, diced
- 2 ears Sweet Corn, kernels sliced off
- 2 large Zucchini, sliced thinly (about 4 cups)
- 8 ounces Sliced Mushrooms
- 1 tablespoon Dried Basil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 12 ounces Shredded Cheese (Mozzarella and Swiss blend recommended)
- 4 large Eggs, beaten
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
- Step 2: Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
- Step 3: Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.
- Step 4: Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.
- Step 5: Remove skillet from heat and allow vegetables to cool slightly.
- Step 6: In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.
- Step 7: Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.
- Step 8: Let the pie cool for at least 10 minutes before slicing and serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat slices in the microwave or oven.